Roasted Vegetable Panzanella Salad

  • Author: Maria Koutsogiannis
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4-5 1x
  • Category: Salads and Greens
  • Cuisine: Vegan


This Roasted Vegetable Panzanella Salad is made with delicious root vegetables and creamy vegan mozzarella cheese. An Italian tradition that I love.



For the bread:

6 pieces Silver Hills bread, cut into cubes

2 tbsp olive oil

salt + pepper as desired

2 tbsp. fresh thyme

For the roasted vegetables:

1 large carrot, cut into cubes or bite-sized chunks

half a large sweet potato, cut into cubes

1 large white onion, cut into cubes or bite-sized chunks

1 acorn squash, cut into 1-inch width-sized pieces then into quarters

2 medium-sized parsnips, cut into cubes or bite-sized chucks

4 tbsp. fresh thyme

season to taste

2 tbsp. olive oil

juice of one lemon

For the dressing:

2 tbsp olive oil

2 tbsp apple cider vinegar

season to taste

1 tsp dry thyme

1 tsp dry oregano

1 tsp basil


vegan mozzarella

handful fresh basil, rough chop

handful fresh mint or parsley, rough chop


Preheat oven to 350F and line 3 baking sheets with parchment paper.  Set aside.

Arrange bread onto 1 baking sheet, drizzle with olive oil, seasoning and thyme.  Lightly toss with hands and bake for around 10-15 minutes. Remove from oven, place into bowl and set aside to cool.

Into a large mixing bowl combine all your veggies, oil, seasoning, spice and lemon.  Stir till well combined and arrange onto the baking sheets.  Cook till carrots and parsnips are fork-tender, this may take up to 45 minutes.

While your veggies cook, prepare your fresh herbs and dressing.  For the dressing, simply add all your ingredients into a jar and shake to combine.  I suggest doubling the recipe.

Remove vegetables from oven and cool for at least 30 minutes before serving.

For serving, combine and gently toss your bread, veggies, mozzarella, fresh herbs and dressing. Serve on it’s  own or with your favourite pasta dish.

Keywords: bread, food, greek, italian, mozzarella, panzanella salad, recipe, vegan